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Butternut Squash Risotto
Ingredients
  • 1 tablespoon butter
  • 1 ½ pounds butternut squash, peeled, seeded, and cut into ½-inch chunks
  • Coarse salt and ground pepper
  • 1 cup Arborio rice
  • ½ cup dry white wine
  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth, mixed with ½ cup water and heated
  • ⅓ cup grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh sage, plus more for garnish
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